from scratch baking and cooking blog

Category Archives: Scones

My husband finally made his way down to North Carolina. I am a happy girl. As you all know, I love making him breakfast. Scones are always a winner for breakfast and can last a few days for repeat morning treats.

This trip down, he graciously brought down one third of my pantry. So now I can bake goodies. I am tickled pink!

Yields: 21 sconesIngredients:

2 cups whole wheat pastry flour

1 tablespoon of baking powder

1/2 cup sugar

1/4 teaspoon kosher salt

1/2 cup (one stick) cold unsalted butter, cut into small pieces

1/4 cup unsweetened vanilla almond milk

1/4 teaspoon pure orange extract

2 eggs, lightly beaten

1/4 cup dried cranberries

2 Tablespoons pepitas

2 tablespoon sunflower seeds

Directions:

Pre-directions: preheat oven to 350 degrees and line a half sheet parchment paper.

1. Whisk together, in a large bowl the flour, salt, & baking powder.

2. Cut the butter into the flour with your fingers. Set aside.

3. In a small vessel mix the eggs, extract and almond milk. Add the liquid ingredient blend into the flour. Fold the cranberries, and seeds into the wet batter.

4. Pour the batter onto the pan and spread evenly. Bake for 20 minutes. Allow to cool on wire rack for 10 minutes and cut the scones using a wide mouth mason jar. Place the cut scones on wire rack to cool the remainder of the way or enjoy warm. These scones are more cake like texture than traditional scones.

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My mom and grandpa combined gave me around a half bushel of beets. I love beets and for the last month. I have been eating one a day. Beets are rich in folate, fiber and potassium. A lot of people dislike beets, but I believe that is because they have ate them from the salad bar and they are canned subpar. Quite frankly they haven’t tried my homegrown roasted in the oven to perfection.

I roasted several last weeeknd and I made a vow, that I will not can them. This is my second take on using them to add moisture to baked goods. A few weekends ago I added puréed Beets to my sister’s vegan birthday cake. Roasting beets and adding them to baked goods opens the door to endless opportunities to add moisture and sweetness naturally to foods.

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My husband and I were lucky enough to travel to Hawaii this past May. One of the things we enjoyed most was drinking coffee on Kona, the Island of coffee. We drank so much coffee on Kona one night, I could not even fall asleep. There were so many coffee shops and coffee farms on Kona, I think at one point I got “coffeed out” if that is even such a thing. Ask my family they will vouch for me on that. This sign in this picture below somes it up.

There was one special spot we liked to go in Kona called Daylight Mind. It was a hidden gem the locals loved. Our tour guide, Katie, from Hawaiian Outdoor Guides for the National Volcano Park told us that you can almost guarantee to see Dolphins in the morning while you are enjoying your coffee. And of course we did

This restaurant/coffee shop is a true coffee cafe! We adored this place! The location is perfect! Right on the water with beautiful views of the ocean (picture below). I love the top deck seating area.

The coffee is so good and the service is stellar. Honestly we wish we could have went there every day. They even offer yoga in the mornings which I wish I would have had time to attend class.

They offer coffee classes and also have beautiful baked goods from mango macadamia nut sourdough bread to sweet blueberry scones and savory cheddar and chive scones.

This place made me want to go home and open a coffee shop. I love the vibes of this place and it truly is the perfect place to start your day! Especially when you are on vacation.

These scones pictured above inspired me to make these scones in the recipe below. It was one of the bucket list of recipes I wanted to make after our trip to Hawaii. I must say posting this recipe makes me want to plan another trip to Hawaii.

Cranberries are tart and have an unique flavor. They are loaded with antioxidants and are considered a superfood. They are rich in vitamin c and fiber. These magic berries are not just for the holidays, they are very versatile because you can add them to your salads, cereal (hot or cold), baked goods like muffins and quick breads. They also pair nicely with turkey, chicken, and pork. One of my husbands favorite chicken salad recipes contains cranberries and almomds. So they are definitely not just for your Thanksgiving dinner.

These scones are egg free! And if you wish to make them vegan use almond milk instead of buttermilk and maple syrup instead of honey.

I thought about making banana muffins and then it hit me why not make some banana scones. I had a few really ripe bananas and decided I needed to use them fast (or freeze them but where is the fun in that?). This is a very fast breakfast treat and perfect for the weekend !

This recipe yields 16 scones using a # 16 scoop.

Preheat oven to 400 degrees.

Ingredients:

1 1/2 cups whole wheat pastry flour

1 1/2 cup ap flour

1/3 cup of sugar

1/2 tsp kosher salt

1 TB baking powder

2 TB coconut oil

2 TB canola oil

Pinch of nutmeg

1 tsp pure vanilla

1/2 cup buttermilk

1 large egg

3 small bananas (1 heaping cup mashed)

Directions:

1. Whisk in a large bowl both flours, salt, baking powder, nutmeg, and sugar.

2. Add to the flour mix the coconut oil and using hands cut the coconut oil into the flour until evenly distributed. Almost like wet sand. Set aside.

3. In a separate small bowl mix together canola oil, milk, vanilla, and egg.

4. Add the wet batter into the dry ingredients and mix with wooden spoon. Batter will appear dry but not for long. Fold in mashed bananas. Mix until no dry residue remains. Be careful not to over mix.

5. Use a # 16 scoop to portion out on parchment paper lined 1/2 sheet baking pan. Place 6 to a pan.

6. Bake at 400 degrees for 14 to 15 minutes or until lightly golden brown.

7. Remove the scones from pan right away and allow to cool on wire rack or serve warm.

Today is Valentine’s Day and what better way than to start the day with a red velvet scone topped with cream cheese frosting? I hope today you get to spend the day with your valentine ❤️. I know I am looking forward to spending the day with mine.

4 . Add honey and buttermilk mixture to the dry ingredients. Mix with spatula however be careful not to over mix the batter.

Fold.

5. Fold in the white chocolate chip morsels if you decide to go this route. I did! Hey it is valentines day.

6. Place the batter, portion evenly into scone pan (make sure it is pre-sprayed with cooking spray).

7. Bake on 400 degrees for 12 minutes or until toothpick comes out clean.

8. Allow scones to cool in pan for 5 minutes remove from baking pan and allow to cool for 5 minutes on wire rack. I recommend since there will be some drizzling going on to place a sheet of parchment paper under the cooling rack for easier clean up.

9. In the meantime, while the scones are cooling, prepare the icing topping.

Topping Directions.

1. Place all ingredients in microwave safe glass measuring containing ( I recommend not using a plastic measuring vessel) I eventually ruined my oxo plastic measuring cups by doing this.

2. Microwave all ingredients in 5 to 10 second increments mixing with spatula after each interval to fully incorporate and remove any lumps.

2. Cut butter into the flour. You can use a pastry cutter or my personal favorite my fingers to breakup the butter into the dry ingredient mixture to the consistency of large wet sand granules .

3. Add chopped apples and mix. If you rather have the cinnamon chips inside mix at the same time as the apple chips. In fact I might do that next time.

4. Pour in buttermilk, use a spatula to incorporate the wet and dry ingredients together. Please be careful not to over mix the batter.

5. Divide the dough evenly into the cooking sprayed scone pan. Sprinkle with cinnamon and sugar. If you choose to add the cinnamon chips now, place the cinnamon chips on the tops of the scones. (Mine turned out slightly darker on top so I think next time I’ll incorporate the chips in the batter as mentioned above).

6. Bake for 12 minutes or until lightly brown and tooth pick comes out clean.

7. Remove from pan after allowing to cool in pan for 3-5 minutes and place on wire rack. Enjoy with a good cup of tea!